|Salad oil||125 Milliliter (1/2 Cup)|
|Onions||2 Large, thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Eggplant||1 Small, peeled and diced|
|Tomatoes||4 , peeled and diced|
|Squash/Zucchini||1 Small, peeled and diced|
|Green peppers||2 , cleaned and diced|
|Basil||2 Milliliter (1/2 Teaspoon)|
|Thyme||1 Milliliter (1/4 Teaspoon)|
Heat the oil in a heavy saucepan (when possible use enamel cast iron).
Add the onions and garlic, brown quickly over high heat.
Add the eggplant and the tomatoes.
Mix all together, crushing the mixture with the back of a wooden spoon.
Add the squash or zucchini, and the green peppers.
Add the rest of the ingredients.
Cook for 2 to 3 minutes over high heat, stirring most of the time.
Cover and simmer 1 hour, over low heat, stirring once or twice.
It is ready when the sauce is thick and creamy.
The ratatouille is served hot or cold, as a hors d'oeuvre, a salad or a vegetable.
When serving cold, sprinkle with the juice of 1/2 to 1 lemon.
Taste for seasoning.